Butternut Squash 3 Ways

Updated: Oct 15, 2021

It's incredible how many meals and unique pallets you can satisfy from one medium to large size butternut squash. Just one butternut squash made a great side dish for dinner, 3-4 baby puree meals and a sweet treat for my toddler (he has no idea that a vegetable he isn't very fond of is a main ingredient)!


This versatile squash kept the entire family fed and happy. Oh how I love squash season. Recipe and process down below :)


Roasted butternut Squash recipe:

  • peel and chop 1 large butternut squash

  • place in a pan and drizzle with 1/4 cup of extra virgin olive oil

  • add a pinch of salt and 1/4 tsp of cinnamon

  • roast at 400 degrees for 25 minutes (toss half way)


Butternut Squash puree recipe

  • place half of the roasted butternut squash in a food processor with 1/4 cup water or breastmilk / formula

  • blend to smooth

  • portion onto small freezer safe containers - store in refrigerator for up to 1 week or in freezer for up to 30 days


Butternut Squash brownies ingredients:

  • 1/2 cup butternut squash puree

  • 2 eggs

  • 1 tsp vanilla

  • 2/3 cup all purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1 cup granulated sugar

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 cup walnuts


Butternut Squash brownies recipe

  • preheat oven to 350 degrees

  • prepare a 7x11 baking dish with nonstick spray or parchment paper

  • combine all wet ingredients

  • in a separate large bowl combine all dry ingredients

  • fold wet ingredients into dry ingredients and mix till a gooey batter forms

  • bake at 350 degrees for 20-25vminutes

  • enjoy!

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